When pumpkin season rolls around, there’s nothing better than baking a batch of cookies that fills your kitchen with cozy aromas. These Maple Pumpkin Cookies are soft, chewy, and full of warm pumpkin spice flavor with a sweet maple glaze on top. Perfect for fall gatherings, Thanksgiving dessert trays, or simply enjoying with a cup of coffee, they’re a festive treat that’s easy to love.
What are Maple Pumpkin Cookies?
Maple Pumpkin Cookies are soft pumpkin spice cookies made with pumpkin purée, warm spices, and brown sugar, topped with a maple-flavored glaze. They’re slightly cakey but still tender, with the perfect balance of pumpkin and maple sweetness.
Maple Pumpkin Cookies
Equipment
- Mixing bowls
- electric mixer
- Measuring cups and spoons
- baking sheets
- Parchment paper
- Whisk for maple glaze
Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ground ginger
- 1/4 tsp cloves
- 1/2 cup unsalted butter, softened
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 tsp vanilla extract
- 1 1/2 cups powdered sugar
- 2 tbsp pure maple syrup
- 1–2 tbsp milk or cream
- 1/2 tsp vanilla extract (for glaze)
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup white chocolate chips (optional)
- cinnamon sugar (optional, for topping before baking)
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in pumpkin purée, egg, and vanilla extract until fully combined.
- Gradually stir dry ingredients into the wet mixture until just combined. Fold in nuts or white chocolate chips if using.
- Scoop dough (about 2 tablespoons each) onto baking sheets. Bake for 10–12 minutes until edges are set. Let cool completely.
- Whisk powdered sugar, maple syrup, milk, and vanilla until smooth. Drizzle or spread over cooled cookies. Let glaze set before serving.
Notes
Ingredients You’ll Need
This recipe makes about 24 cookies.
For the cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon cloves
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon vanilla extract
For the maple glaze
- 1 ½ cups powdered sugar
- 2 tablespoons pure maple syrup
- 1–2 tablespoons milk or cream
- ½ teaspoon vanilla extract
Optional add-ins
- ½ cup chopped pecans or walnuts
- ½ cup white chocolate chips
- A sprinkle of cinnamon sugar on top before baking
Substitutions
- Dairy-free: use vegan butter and plant-based milk.
- Gluten-free: use a 1:1 GF flour blend.
- Refined sugar-free: swap coconut sugar for brown sugar.
Step-by-Step Instructions
Step 1: Prep oven
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Step 2: Mix dry ingredients
In a medium bowl, whisk flour, baking powder, baking soda, salt, and spices.
Step 3: Cream butter and sugar
In a large bowl, beat butter, brown sugar, and granulated sugar until light and fluffy.
Step 4: Add pumpkin and egg
Mix in pumpkin purée, egg, and vanilla until smooth.
Step 5: Combine
Gradually stir dry ingredients into wet mixture until just combined. Fold in nuts or chips if using.
Step 6: Bake
Scoop dough onto baking sheets (about 2 tablespoons each). Bake 10–12 minutes, until edges are set. Let cool completely.
Step 7: Glaze
Whisk powdered sugar, maple syrup, milk, and vanilla until smooth. Drizzle or spread glaze over cooled cookies. Let set before serving.
Tips for the Best Pumpkin Cookies
- Use pure pumpkin purée, not pumpkin pie filling.
- Don’t overmix batter to keep cookies tender.
- Let cookies cool fully before glazing.
- Add extra maple syrup to glaze for stronger flavor.
Variations
- Maple cream cheese glaze: Add 2 oz cream cheese for tangier topping.
- Pumpkin maple sandwich cookies: Spread glaze between two cookies.
- Crispier edges: Chill dough 30 minutes before baking.
- Fall sprinkles: Decorate glazed cookies with festive sprinkles.
Storage and Make-Ahead
- Room temperature: Store in airtight container up to 3 days.
- Refrigerator: Keep up to 5 days for freshness.
- Freezer: Freeze unglazed cookies up to 2 months. Thaw and glaze before serving.
- Make-ahead: Bake cookies a day ahead, glaze the day you serve.
Serving Ideas
Maple Pumpkin Cookies are perfect for:
- Holiday dessert platters
- Thanksgiving or Friendsgiving gatherings
- Fall bake sales
- Pairing with chai lattes or apple cider
Nutrition Breakdown
One glazed cookie has about 180–200 calories, 2 grams protein, 28 grams carbs, and 8 grams fat. Adding nuts or chips increases calories slightly.
Conclusion
Maple Pumpkin Cookies are the ultimate fall cookie. With their soft texture, pumpkin spice flavor, and maple glaze, they’re festive, cozy, and irresistible. Whether you’re baking for family, friends, or holiday gatherings, these cookies are guaranteed to become a seasonal favorite.
FAQs
Can I skip the glaze?
Yes, but the maple glaze adds signature flavor.
Do these cookies taste strongly of pumpkin?
The pumpkin adds subtle flavor and moisture, while spices shine through.
Can I use pancake syrup instead of maple syrup?
For best flavor, use real maple syrup.
Can I double the recipe?
Yes, bake in batches or freeze extras.
Can I make them crunchy instead of soft?
Chill dough longer and bake a few minutes more.